2 Tbsp freshly squeezed lime juice, divided (zest the limes first and use as garnish at end)

2 Tbsp Flying Olive Persian Live Extra Virgin Olive Oil, divided

2 tsp Flying Olive Serrano Honey Specialty Vinegar

2 Tbsp fresh cilantro leaves, chopped

2 tsp minced or chopped fresh ginger

1 clove garlic, minced, about 1 tsp

1 green onion, root trimmed, white part only, minced fine

1 tsp honey

A few grinds of sea salt and freshly ground black pepper

4 small or 3 large avocados uncut until ready to grill

Lime zest for garnishing

Ingredients for Tuna Marinade:

Yield: ½ cup

2 Tbsp freshly ground black pepper

4 tsp lime zest

4 tsp orange zest

2 tsp ground coriander or cumin (or half of each)

2 tsp ground cinnamon

1 tsp sea salt

1/2 cup Flying Olive Persian Lime Extra Virgin Olive Oil

2-4 large tuna steaks, about ½-3/4" thick

Directions:

Using only 1 Tbsp of lime juice and 1 Tbsp of Flying Olive Persian Lime EVOO, mix the first 11 ingredients together. Refrigerate for, if possible, at least 30 minutes.

While this is chilling, prepare marinade:

Combine the first 6 ingredients. Rub the spice blend over the meat or seafood. Then rub the Flying Olive Persian Lime EVOO over the entire surface, massaging iit nto the fish. Let sit a few minutes.

Heat the grill to high.

When ready to cook the tuna, turn the heat down to medium. Drain any extra marinade from the tuna steaks. Sear the tuna 1-2 minutes on each side, watching that the grill isn't too hot. Turn the tuna with tongs or a spatula and sear the other side. Turn off the grill under the side with the tuna. Cook for 2-3 more minutes being VERY CAREFUL not to overcook. Tuna should be rare or close to rare in the middle. Remove and tent with foil for a few minutes.

Meanwhile, cut the avocados and add them to the salsa. Gently mix. Once cooled, cut the tuna into thin slices across the grain. Serve the tuna with a side of the strawberry salsa.